I'm currently on vacation with The BF in Austin, but you know what's in Austin? Delicious food. So I give you some ideas for your own delicious food.
The Income Tax Cocktail
c/o The Kitchn
1 1/2 ounces gin
1/4 ounce dry vermouth
1/4 ounce sweet vermouth
1 ounce orange juice
1 dash Angostura bitters
Optional garnish: orange twist
Directions
Combine all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a cocktail glass. Garnish with an orange twist.
Creamy Bakes Macaroni and Cheese
c/o Buns in My Oven
Ingredients
8 ounces elbow macaroni or penne pasta
1 3/4 cup milk
1/4 cup heavy cream
4 tablespoons butter, divided
1/4 cup all-purpose flour
4 ounces Gruyere, grated
6 ounces extra-sharp Cheddar, grated
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 small fresh tomatoes, sliced thinly
3/4 cups fresh white bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1 3/4 cup milk
1/4 cup heavy cream
4 tablespoons butter, divided
1/4 cup all-purpose flour
4 ounces Gruyere, grated
6 ounces extra-sharp Cheddar, grated
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 small fresh tomatoes, sliced thinly
3/4 cups fresh white bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
Directions
Preheat oven to 375 degrees.
Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
Heat the milk and cream in a small saucepan, but don't let it boil.
Melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
Continue whisking and slowly pour in the hot milk and cream. Cook for another 2 minutes until thickened and smooth.
Remove from the heat and stir in the Gruyere, Cheddar, salt, pepper, and nutmeg.
Add the cooked macaroni and stir to coat.
Pour into a pie plate or other dish of similar size.
Slice the tomatoes and arrange on top.
Melt the remaining 1 tablespoon of butter and mix it with the bread crumbs, Parmesan cheese, and garlic powder. Sprinkle on top of the tomatoes.
Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are brown and crispy.
Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
Heat the milk and cream in a small saucepan, but don't let it boil.
Melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
Continue whisking and slowly pour in the hot milk and cream. Cook for another 2 minutes until thickened and smooth.
Remove from the heat and stir in the Gruyere, Cheddar, salt, pepper, and nutmeg.
Add the cooked macaroni and stir to coat.
Pour into a pie plate or other dish of similar size.
Slice the tomatoes and arrange on top.
Melt the remaining 1 tablespoon of butter and mix it with the bread crumbs, Parmesan cheese, and garlic powder. Sprinkle on top of the tomatoes.
Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are brown and crispy.
Krispie Chocolate Chip Cookies
Ingredients
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons hot water
2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup chocolate chips
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons hot water
2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup chocolate chips
Directions
Whisk or sift the flour, baking powder, baking soda, and salt together. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg, beating until just combined. Add the hot water and vanilla and beat until combined.
Add the flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in the chocolate chips and Rice Krispies. Cover and refrigerate for 30 minutes or longer.
Scoop out 1 tablespoon of dough at a time and roll into a ball. Place all the dough balls on one baking sheet and chill at least 30 minutes.
Preheat the oven to 375 degrees.
Remove the dough from fridge and place 12 balls on a cookie sheet, evenly spaced apart. Bake until the middle looks just set and the edges begin to brown, about 8 minutes. Don't overcook. Remove and let sit on the baking sheet for 1 minute. Move the cookies to a wire rack and let cool completely. Repeat with the remaining dough.
Add the flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in the chocolate chips and Rice Krispies. Cover and refrigerate for 30 minutes or longer.
Scoop out 1 tablespoon of dough at a time and roll into a ball. Place all the dough balls on one baking sheet and chill at least 30 minutes.
Preheat the oven to 375 degrees.
Remove the dough from fridge and place 12 balls on a cookie sheet, evenly spaced apart. Bake until the middle looks just set and the edges begin to brown, about 8 minutes. Don't overcook. Remove and let sit on the baking sheet for 1 minute. Move the cookies to a wire rack and let cool completely. Repeat with the remaining dough.
